Norovirus infection risk factors: Difference between revisions
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* Shared food | * Shared food | ||
* Close contact with person with recent or current history of norovirus infection. | * Close contact with person with recent or current history of norovirus infection. | ||
* Ingestion of raw or insufficiently steamed shellfish and raw vegetables (Shellfish and salad ingredients are the foods most often implicated in outbreaks) | * Ingestion of raw or insufficiently steamed shellfish and raw vegetables (Shellfish and salad ingredients are the foods most often implicated in outbreaks)<ref name="pmid11479930">{{cite journal | ||
<ref name="pmid11479930">{{cite journal | |||
|author=Parashar UD, Monroe SS | |author=Parashar UD, Monroe SS | ||
|title="Norwalk-like viruses" as a cause of foodborne disease outbreaks | |title="Norwalk-like viruses" as a cause of foodborne disease outbreaks | ||
Revision as of 17:46, 8 December 2015
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Norovirus infection risk factors On the Web |
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Risk Factors
The following factors increase the risk of contracting norovirus, particularly during outbreaks:
- Poor food-handling hygiene
- Poor hand hygiene
- Shared food
- Close contact with person with recent or current history of norovirus infection.
- Ingestion of raw or insufficiently steamed shellfish and raw vegetables (Shellfish and salad ingredients are the foods most often implicated in outbreaks)[1][2]
References
- ↑ Parashar UD, Monroe SS (2001). ""Norwalk-like viruses" as a cause of foodborne disease outbreaks". Rev. Med. Virol. 11 (4): 243–52. doi:10.1002/rmv.321. PMID 11479930.
- ↑ de Wit MA, Koopmans MP, van Duynhoven YT (2003). "Risk factors for norovirus, Sapporo-like virus, and group A rotavirus gastroenteritis". Emerg Infect Dis. 9 (12): 1563–70. doi:10.3201/eid0912.020076. PMC 3034344. PMID 14720397.